Tarte Tatin
The main reason for the origin of the French pie Tarte Taten is called the absent-mindedness of one of the Taten sisters, but further explanations differ... According to one version, the eldest sister Stephanie, preparing a traditional apple pie for the residents of the hotel, which was kept by her family, got carried away and kept the apples on the fire, so that they began to burn. Rescuing the pie, Stephanie covered it with pastry and stuck it in the oven. The second explanation is considered classic: Stephanie simply forgot to put the dough under the apples. Such an experiment was successful, and has become a classic of world cooking.
Ingredients
| sugar 220 g |
| butter 100 g |
| apples (Granny Smith variety) 3 pcs |
| frozen puff pastry 1 sheet |
| thyme |
| cinnamon |
| FOR THE POWDERED SUGAR: |
| sugar 100 g |
Instructions
Step 1
Defrost the puff pastry. Grind the sugar into powdered sugar.
Step 2
Wash and peel the apples. Remove the core and cut the fruit into slices.
Step 3
For the caramel: pour sugar into a saucepan and put it on medium heat, the sugar will start to melt and turn into caramel. Pour the hot caramel into the baking dish and place the apples on top.
Step 4
Sprinkle the apples with cinnamon. Separately cut the butter into small pieces and place between the apple slices.
Step 5
Prick the puff pastry sheet in several places with a fork and cover the apples with the pastry.
Step 6
Bake the Tarte Tatin for 40 minutes at 180 C. Remove, let the Tarte Tatin cool slightly, cover with a suitable sized plate and carefully turn over.
